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Baked Rigatoni with Spinach Ricotta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 66 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Description

Baked Rigatoni with Spinach Ricotta is a comforting Italian-inspired pasta casserole featuring al dente rigatoni pasta baked in a rich ricotta and spinach mixture with marinara sauce and a golden, cheesy topping of mozzarella and Parmesan. This vegetarian main course is perfect for a hearty family dinner.

Ingredients

Pasta and Sauce

  • 12 ounces rigatoni pasta
  • 1 (24-ounce) jar marinara sauce or homemade tomato sauce

Spinach and Cheese Mixture

  • 1 tablespoon olive oil
  • 3 cups fresh spinach, roughly chopped
  • 1 garlic clove, minced
  • 1 (15-ounce) container ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 ½ cups shredded mozzarella cheese
  • 1 large egg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg (optional)

Garnish

  • Fresh basil or parsley (optional)

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish to prevent sticking and to prepare for layering.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until just shy of al dente, meaning the pasta should be tender but still have a slight bite. Drain the pasta and set aside to be combined later.
  3. Sauté Spinach and Garlic: Heat the olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Then stir in the chopped spinach and cook until wilted, approximately 2 to 3 minutes. Remove from heat and allow to cool slightly to avoid curdling the cheese mixture.
  4. Mix Cheese Filling: In a large mixing bowl, combine the ricotta cheese, ¾ cup of grated Parmesan, 1 cup of shredded mozzarella, the large egg, salt, black pepper, and nutmeg if using. Stir in the cooled spinach and garlic mixture to evenly distribute the greens throughout the cheese filling.
  5. Assemble Layers: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking and add flavor. Toss the drained rigatoni with the remaining marinara sauce, then layer half of this sauced pasta in the dish. Dollop or spread the prepared ricotta-spinach mixture evenly over the pasta layer. Next, top with the remaining sauced pasta.
  6. Top with Cheese: Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan evenly over the pasta layers to create a bubbly and golden crust when baked.
  7. Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking an additional 10 to 15 minutes, or until the top is bubbly and lightly golden brown, indicating the cheese has melted and developed a crisp crust.
  8. Rest and Serve: Remove the baked rigatoni from the oven and let it rest for 5 to 10 minutes to set and cool slightly for easier serving. Garnish with fresh basil or parsley if desired, then serve hot.

Notes

  • Frozen spinach can be substituted; just thaw and squeeze out excess moisture before using.
  • For added vegetables and extra nutrition, cooked mushrooms or sautéed zucchini can be mixed into the cheese-spinach filling.

Find it online: https://slsrecipes.com/baked-rigatoni-with-spinach-ricotta-recipe/